White Chocolate Raspberry Cheesecake Recipe

Name: White Chocolate Raspberry Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ¼ cups graham cracker crumbs; 1 cup almonds, toasted if desired; 3 tablespoons sugar; 5 tablespoons unsalted butter, melted; 4 ounces white chocolate, chopped; 2 (8 ounce) pkges. cream cheese, room temperature; ⅔ cup sugar; 2 teaspoons vanilla; ¾ teaspoon grated lemon peel; 2 eggs; ¾ cup frozen thawed drained unsweetened raspberry; 1 (8 ounce) container sour cream; 3 tablespoons sugar; ½ teaspoon vanilla

Servings: persons

1 ¼ cups graham cracker crumbs
1 cup almonds, toasted if desired
3 tablespoons sugar
5 tablespoons unsalted butter, melted
4 ounces white chocolate, chopped
2 (8 ounce) pkges. cream cheese, room temperature
⅔ cup sugar
2 teaspoons vanilla
¾ teaspoon grated lemon peel
2 eggs
¾ cup frozen thawed drained unsweetened raspberry
1 (8 ounce) container sour cream
3 tablespoons sugar
½ teaspoon vanilla

1
For crust.
2
Finely grind almonds in food processor and mix with graham cracker crumbs.
3
Add sugar and mix.
4
Add butter and blend until mixture forms moist crumbs.
5
Press crumbs firmly onto bottom and part of sides of 9 inch springform pan.
6
Bake at 350 degrees for 8-10 minutes until golden.Cool.
7
Maintain oven temperature.
8
For Filling.
9
Melt white chocolate.
10
Beat cream cheese, sugar, vanilla, and lemon peel until smooth.
11
Add eggs, one at a time, beating just until combined.
12
Beat in white chocolate.
13
Spoon half of batter into crust.
14
Top with 3/4 cup of raspberries.
15
Spoon remaining batter over.
16
Bake about 45 minutes.
17
Cool 20 minutes.
18
Maintain oven temperature.
19
For Topping.
20
Whisk sour cream, sugar and vanilla in bowl.
21
Spoon over cake, spreading to edge of pan.
22
Bake 5 minutes.
23
Cool, chill.

1126

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 ¼ cups graham cracker crumbs, 1 cup almonds, toasted if desired, 3 tablespoons sugar, 5 tablespoons unsalted butter, melted, and more.

Yes, White Chocolate Raspberry Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

White Chocolate Raspberry Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions